Recipe: Spinach and sausage pasta with a twist

This is a super quick and easy dish to prepare, a great one for when you have limited time or are just a lazy chef like me. I made this on a Sunday night to take to work for lunch using some leftover sausages from breakfast and coconut milk for a delicious twist.

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  • Prep time: 5 mins
  • Cooking time: 15 mins
  • Serves: 4-5 people
  • Calories per serving: 630

What you’ll need

  • Pasta (I would recommend shell-shaped ones for this dish) – 500g
  • Cooked sausages , sliced – 4
  • Olive oil – 3 tablespoons
  • Frozen spinach – 150g (4 frozen pieces)
  • Habanero pepper aka scotch bonnet – 1
  • Tinned chopped tomatoes – 1/2 tin
  • Coconut milk – 1/4 cup
  • Garlic – 1/2 teaspoon
  • Rosemary – 1/4 teaspoon
  • Basil – 1/4 teaspoon
  • Salt – 1/2 teaspoon
  • Maggi cube, chicken flavour – 1

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Instructions

  1. Put a large pan of water on the stove to boil
  2. Heat up the olive oil in another large pan on quite high heat. Once the oil is hot add the tomatoes to fry for one minute, stirring continuously
  3. Season with the garlic, rosemary, habanero pepper and basil, then add the spinach and sausages
  4. By now the water in the other pot should have boiled, add the salt and a tiny bit of olive oil (less than a teaspoon) to the water, then add the pasta
  5. Back to the tomato sauce, add the coconut milk and stir. Let it simmer for a few minutes while the pasta boils
    [Note that I only used 1/4 cup of coconut milk as I did not want the flavour to overpower the rest of the dish, you can add a bit more if you wish]
  6. Once the pasta is cooked, drain the water then mix the pasta into the sauce. Sprinkle the maggi cube over the mixture and let it steam on low temp for 2-3 minutes
  7. Dish and enjoy!

Final Result

A nice easy one, especially loved by kids. If making this dish for your young ones I would suggest cutting out the habanero and the salt. If making for yourself and maybe friends, see how spicy you can handle it by adding one more pepper! 😀

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